Best for Babies 10+ Months
Dinnertime is our special bonding time. Mason is happy and smiley. We sing , we recite our ABCs, we talk. He’s getting the hang of finger foods so every meal includes some combo of his faves, along with yogurt and a fruit or veggie puree. To change things up, I decided to make soup last night. Mason loves apples and chicken so when I saw this Parents.com recipe for a soup with both ingredients I just had to try it. My variation of the recipe is below. I used ground ginger instead of parsley–I love ginger in chicken soup. Instead of pureeing the ingredients, I chopped the onion, carrot, celery, and chicken into tiny pieces. I mashed the garlic in a garlic press, and I added in frozen corn (a veggie Mason hasn’t tried yet). All the chopping took extra time but it was kinda fun; you can also puree my version of the soup for younger babes. The soup smelled so delish I had a bowl myself. Yum! Try it out — and let us know what you think!
Baby Chicken-Apple Soup
1 tablespoon olive oil
1 medium Gala apple, peeled, cored, and chopped
1 stalk celery, diced
1 small onion, diced
1 medium carrot, peeled and diced
1 clove garlic, minced
2 skinless boneless chicken breast halves, cut into tiny pieces
1 teaspoon ground ginger
1 cup frozen sweet corn
4 cups chicken broth or homemade chicken stock
*You can also add brown rice or small pasta noodles to this soup, as well as greens such as chopped spinach or kale.
1. Wash, peel and/or chop all veggies and chicken.
2. Heat olive oil in a large pot. Add apple, celery, onion, carrot, and garlic. Cook and stir for 6 minutes. Add in chicken, corn, ginger, and broth or stock. Bring to a boiling, then reduce heat. Simmer, uncovered, until chicken is thoroughly cooked, about 20 minutes.
3. Cool slightly and serve. Or puree soup, in batches, before serving. Freeze leftovers for up to three months. Soup can stay in the refrigerator for up to three days.